Discada Tejana
Ingredients
- 8 diced thick cut bacon slices
- 2 lb diced pork (country style pork ribs)
- 2 lb diced fajitas (Skirt Steak)
- 2 chorizo link
- 1 12oz Miller Lite
- 1 medium yellow onion
- 2 scallion
- 2 serrano peppers
- 2 jalapeño pepper
- 1 of red bell pepper
- 1 of yellow bell pepper
- 1 of green bell pepper
- 1 Roma Tomato
- 1 head of fresh cilantro
- 2 limes for juice
- Neutral oil for cooking
- Corn tortillas
Arnie Segovia is a barbecue lover from Texas. He is a semi-retired barbecue competitor and was one of the first inductees into the IBCA Hall of Fame – a spot he earned after hundreds of walks and wins on the cook-off trail, and for his contributions to the sport in Texas. Along his twenty-year cook-off career he hosted backyard and competition classes around the state, teaching hundreds of fellow barbecue enthusiasts how to cook great food at home and how to jump start their cook-off journeys. This led him to create the Pitmaster Class – an online community of over 2,000 members who all share the same mission: to cook great food and create great memories through that. More recently, you might have seen him on any of the social platforms as “ArnieTex,” where he shares his love barbecue, carne asada, comida casera and family recipes with his audience of over 2 Million people and subscribers, and the world. Today, his goal is still the same: to share his love for cooking and the traditions that come with it, all while creating great memories.
Preparation
Step 1
In a smoker, set a base fire of lump charcoal and mesquite chunks to 275 degrees. Once the fire is lit, place your pans of diced pork and diced fajitas inside. Allow to smoke to flavor the meats for about one hour.
Step 2
At the one hour mark, pre-heat your disco to a medium-high heat over a gas burner. Add in 1/4c of neutral oil. Once the oil is heated, add in the bacon slices. Fry until nearly cooked, then push outwards higher up the disco. Next, add in your diced pork and diced fajitas. Season these with 2 tbsp salt, 1/2 tbsp pepper and 1/2 tbsp garlic powder. Allow to cook until a nice sear develops then push outwards higher up the disco. Then add the chorizo link to the disco. Once it fully cooks, push outwards higher up the disco.
Step 3
Add in your onions to the center of the disco. Allow to cook for two minutes, then add all of your diced bell peppers, Roma tomato and scallion to the disco. Stir well for two minutes then add your diced jalapeño and Serrano pepper. Stir for two more minutes. Then add in your 12oz of Miller Lite. Stir your whole dish together and allow to cook for five minutes.
Step 4
Place corn tortillas all around the disco and heat them up, flipping every 30 seconds until warmed. Stuff each tortilla full with your discada mixture. Enjoy!
